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Enzyme in Food Process ("Baking Ingredients", n.d.) (Xylanase
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Enzyme in Food Process ("Baking Ingredients", n.d.)
Xylanase
("Xylanase and amylase solution for high quality whole meal bread", n.d.)
What is xylanase?The xylanase is the enzyme which can breaks down hemicellulose ("Xylanase | Baking Ingredients", n.d.). #
Hemicellulose: the stuff that makes up plant cell wall ("Xylanase | Baking Ingredients", n.d.). ("SEO Recommendations", n.d.)
How does xylanase use in food process?
Using in baking("Xylanase | Baking Ingredients", n.d.).
How can xylanase use in baking?The xylanases break down hemicellulose in to xylose which will release water and water will join other reaction during baking("Xylanase | Baking Ingredients", n.d.). #
What is effect?In bread making to strengthen the gluten development which can make bread has good shape ("Taking a new look at enzymes part 4 | Baking Business | Baking Industry Features and Reports", n.d.). #
The xylanase has many kinds, and break the hemicellulose needs different type of xylanases to break different bond(Muhammad Azam Khan, 2010).
(Muhammad Azam Khan, 2010)
The α-1,2-40-methyl-D-glucuronic acid linkage needs to use α-glucuronidase to break(Muhammad Azam Khan, 2010). #
α-1,2-40-methyl-D-glucuronic acid linkage: one type of bond to form hemicellulose(Muhammad Azam Khan, 2010).
α-glucuronidase: one kind of xylanases which can break hemicellulose(Muhammad Azam Khan, 2010).
The α-1,3-L-arabino-furanose linkage needs to use α-arabino-furanosidase to break (Muhammad Azam Khan, 2010).
α-arabino-furanosidase: the enzyme that in xylanases family that can break down hemicellulose(Muhammad Azam Khan, 2010).
α-1,3-L-arabino-furanose linkage: other type of chemical bond that form hemicellulose(Muhammad Azam Khan, 2010).
The β-1,4-D-xylopyranose linkage needs to use endoxylanase to break(Muhammad Azam Khan, 2010). # #
β-1,4-D-xylopyranose linkage: one kind of bond to form hemicellulose (Muhammad Azam Khan, 2010).
endoxylanase: one type of xylanases that can break down hemicellulose(Muhammad Azam Khan, 2010).
Why baking needs to use xylanase?
The bread's main material is flour which makes from wheat. The wheat has many hemicellulose, so making breads needs xylanase to break those hemicellulose("Xylanase | Baking Ingredients", n.d.)
what is baking use before xylanase?The diastatic malt flour ("Taking a new look at enzymes part 4 | Baking Business | Baking Industry Features and Reports", n.d.). #
Diastatic malt flour: The flour that has enzyme in it, which use for making bread in past time(""Taking a new look at enzymes part 4 | Baking Business | Baking Industry Features and Reports", n.d.).
Why choose xylanase?
It has a better activity to break down hemicellulose and do not need to large amount (""Taking a new look at enzymes part 4 | Baking Business | Baking Industry Features and Reports", n.d.).
What is benefits for using xylanas?
The xylanase is taking from plants or bacterium so it is natural, also, the xylanase denature will just like protein, human can eat it. So the xylanase is safe for people, it also part of nature so it will not have problems for environment (Xylanase | Baking Ingredients", n.d.).
The impact for society?The xylanase makes breaks have bigger size and better looking, also decrease the cost for flours. So it can make more amount of breads("Taking a new look at enzymes part 4 | Baking Business | Baking Industry Features and Reports", n.d.). # #
The problems for xylanase?The xylanase may cause respiratory sensitization if it in a environment that has large amount of dust("Taking a new look at enzymes part 4 | Baking Business | Baking Industry Features and Reports", n.d.). # ("How to Make Yourself Cough", 2017)
Solution:
The xylanase should store in environment that is cool and clean("Taking a new look at enzymes part 4 | Baking Business | Baking Industry Features and Reports", n.d.).